Starter

1. Mix 1 cup buckwheat flour with 1 cup warm filtered water.
2. Cover and let sit at room temp for 48 hours, stirring occasionally, until bubbly and pungent.
3. Discard half, add 1 cup flour and 3⁄4 cup water, stir, cover, and ferment 24 hours to build starter strength.

Making the Bread

1. For the dough, whisk 3 cups gluten-free flour blend, 1 tsp sea salt, 1 cup starter and 11⁄2 cups warm water.
2. Knead lightly to combine then cover and proof 16-24 hours at room temp until doubled in bulk.
3. Punch down and shape into a round loaf. Let rise 2 more hours.
4. Slash an X across the top of your risen loaf and set it on parchment paper on a baking sheet.
5. Bake at 425°F for 45-50 minutes, rotating once, until deep brown. The internal temperature should register 208°F.
6. Let cool completely on a wire rack before slicing to maintain texture.
7. Store leftover sourdough bread cut-side down on the countertop in a breadbox or paper bag for up to 3 days.